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Comments, questions and tips

Comments

This is delicious!! So easy to make. I'm not a fan of lentils, sweetcorn or butterbeans, so added celery, mushrooms and okra instead. The okra was such a nice touch. Basically you can easily substitute veggies for the ones you like! I feel so healthy after eating this :)

This was a hit with my husband, 4 year old & baby. As you can imagine it is difficult to please them all with most recipes.
i added ground coriander, cumin & paprika as well as the chilli powder, and i also put some more veg in: tin of chick peas, celery, carrot & mushroom. It was lovely!

Very good. I've tried various vegetable chilli recipies and this is the best. Made the recipe exactly as written (surprised I had all the ingredients!) apart from the chilli powder. Instead of 1 tablespoon of chilli powder I used 1 teaspoon each of chilli, paprika and cumin. Easily makes enough for 6 people.

I made this at the weekend and really enjoyed it. Have taken some of the leftovers with some pitta bread for lunch. I did make a few tweaks based on the previous comments. I cooked the garlic, ginger and onion with some cumin seeds for 5 mins before adding the courgette and peppers for a further 5 mins. I then added hot chilli pepper. I used veg stock rather than water, used chopped tomatoes with chilli, kidney beans in chilli sauce and added this including the chilli sauce with the butter beans at the same time as the lentils and just added sweet corn for the last 10 mins

Fantastic! I must admit I wasn't really looking forward to this as I recently discovered steak chilli (http://www.bbcgoodfood.com/recipes/1853639/mexican-beef-chilli). However, it was delicious. I altered the recipe slightly, adding cayenne pepper, hot smoked paprika, ground cumin, crushed chillis, garlic paste (as well as fresh), and some balsamic vinegar (right at the end). Just served with a sprinkling of parmesan and wholemeal pitta breads, as too tired to do the planned sweet potato wedges.

I added the beans immediately after the tomatoes, so they simmered for the full 30 minutes (thanks carluccio). I think I got 6 portions out of it, using the ingredients listed. Lovely!

Made this today with a few alterations - absolutely delicious. I added a couple of celery sticks in with the rest of the veg, replaced half the chilli powder with ground cumin, replaced the butter beans with black eye beans, added veg stock instead of water, and stirred through a big handful of chopped fresh coriander at the end. Worked really well, will definitely make it again. You also get a huge portion considering the relatively small amount of calories.

This was really nice and quick and easy to make - I doubled the chilli powder as I like my chilli hot. I served it with potato wedges. This recipe serves more than 4 people - I reckon 6 at least. Will definitely make again and a godd recipe to freeze.

I do not eat meat and have been cooking a variation of this dish for years. It is much tastier if you add the beans with the stock, they seem to soak us more of the flavours of the dish. Works well with any beans including chick peas.

Only had a small tin of butterbeans so added extra small red pepper and a small red onion (as well as a large white one). Also used 3 cloves of garlic because I thought one was skimpy. Portions are very generous here - if you eat a quarter of the recipe as suggested you won't need anything else to go with it as it fills a large bowl (bigger than the ones in the picture). I thought that for under 400 calories this was tasty enough, though a bit bland under the heat of the chilli. Next time I will add more spices, perhaps some cumin and coriander, and saute the onions, ginger, chilli and garlic in the oil for a couple of minutes before adding the rest of the veg as this will intensify the flavour. Would definitely make again though, as it's probably one of the best ways to get all your portions of veg for the day in one meal. I'll report back when I make it again with the changes above.

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